Inspired by my wife’s Greek family heritage, this Roasted Leg of Lamb recipe makes for a fun, festive main course at a winter dinner party, with its warm spices and rich flavors. The sumac dry rub–product of tinkering with my newest kitchen gadget, a dehydrator–is easy to prepare in advance and brings an exotic touch to the meat. I was also flattered that Wine Enthusiast selected this dish as its recipe of the month in the December 15th issue. Learn more about dehydrating fruits, vegetables and herbs in our new edition of Estate Tales.

Summary: Ideal for your last dinner party of the winter season, this recipe is both bold in flavor and simple to prepare, allowing the cook to spend more time enjoying guests. A simple Greek salad, grilled pita, tzatziki and Cabernet Sauvignon make the meal complete.

Ingredients ~

For the Sumac Rub:

¼ cup sumac

2 Tbsp garlic powder

2 Tbsp dehydrated onion

6 Tbsp kosher salt

3 ½ Tbsp Chinese dried mustard (Coleman’s may be substituted)

3 Tbsp ancho chili powder

3 ½ Tbsp demerara sugar (Turbinado or Sugar in the Raw may be substituted)

4 tsp smoked paprika

2 Tbsp black pepper, ground

2 Tbsp Turkish Aleppo pepper

2 Tbsp dry oregano

2 Tbsp coriander, toasted and ground

For the Leg of Lamb:

1 leg of lamb, bone-in (7-8 pounds)

¼ cup Jordan Extra Virgin Olive Oil

½ cup fresh lemon juice

½ cup Jordan Sumac Rub (recipe above)

Instructions ~

To make the sumac rub, combine all ingredients and pulse in a spice or coffee grinder. Store in a mason jar or airtight container and keep in the pantry for up to one month. This recipe will yield 1¾ cups.